I like to use a low-sodium beef broth, if I am not using a homemade broth.
For the bread I typically use Italian or French. I buy the whole uncut loaf, so I can cut extra thick pieces of bread for the cheesy crouton that tops the soup.
The cheese I used was a combination of Gruyere and Fontina, just because that’s what we happened to have in the cheese drawer. I also love the flavor of Swiss cheese, either alone or mixed with Gruyere or Fontina. A blue cheese crouton is also a favorite! Seriously, it’d be pretty hard to find a cheese that I wouldn’t like on top.
2 Tbsp Olive Oil
1 Tbsp Butter
3 large White Onions, thinly sliced
3 cloves of Garlic, chopped
2 Bay Leaves
3 sprigs of fresh Thyme
Salt and Pepper, to taste
1/2 cup Red Wine
2 Tbsp Flour
6 cups Beef Broth
4 pieces of thick cut Bread
3 whole cloves of Garlic
1 to 2 cups of grated Gruyere & Fontina blend
Add the olive oil and butter into a large saucepan on medium heat.
Add onions, garlic, bay leaves, thyme, salt and pepper.
Cook for about 20 minutes, stirring often, until the onions are soft.
Stir in the red wine and allow to come to a boil.
Turn down heat to low and simmer until all the wine has evaporated, stirring often.
Remove the thyme sprigs and bay leaves.
Sprinkle flour over the onions, stir and cook for about 5 minutes.
Stir in the beef broth and allow the sop to simmer for another 10 minutes or so.
Taste and adjust seasonings, if needed.
Toast the bread slices.
Rub the whole garlic cloves over the tops of the toasted breads until the garlic melts away into the bread.
Place 4 ovenproof bowls on a baking sheet and ladle the soup into bowls.
Top each soup with a toasted bread slice.
Top with cheese.
Place in the oven on broil until the cheese is bubbly and golden brown. This will only take a few minutes, so be sure to keep an eye on it.